The Search For The Perfect Brownie Continues... King Arthur Flour Fudge Brownies

For this round, I've selected a brownie recipe from King Arthur Flour. If you haven't already visited theKA site and blog, I most definitely recommend it. Both are fantastic resources for recipes and baking techniques, whether you're a baking neophyte or an experienced baker.

The folks at King Arthur have gone as far to say that their Fudge Brownies are "KAF GUARANTEED"...so, what does that mean? This is what they said:

"These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey / underbaked."

This definitely sounds like recipe for all of you fudgy brownie lovers!

The KA recipe gets its chocolatey goodness from cocoa powder. Also, it employs a technique of melting butter and sugar and heating this mixture until the sugar dissolves. This is supposed to contributed to a shiny top crust on the brownies.

I followed the instructions to a tee, and allowed the batter to cool before adding the chips (the chocolate chips/chunks will melt if you add them too soon). My brownies took a bit longer to bake thru. At the 30 minute mark, the brownies still looked undercooked (mine took approx 38 minutes to completely bake).

After baking, the brownies definitely had a delicately thin and wonderfully shiny crust on top. You have to hand it to the pros at King Arthur- the size and texture was just as KA promised ---about 3/4 inch thick and perfectly dense and fudgy.

My only issue with this recipe was the sweetness --- it's a personal preference thing, but I thought this was a bit too sweet. It's perhaps due to the chocolate chunks (maybe I should have gone the bittersweet route) or using all white granulated sugar. Again, this is a matter of personal taste, as this batch was happily devoured by my hubby's colleagues at work.

Before I sign off, I wanted to thank all of you lovely people in the blogosphere for e-mailing and commenting with brownie recipe suggestions! With all of the fantastic looking recipes that I've been accummulated to date, it looks like I will be doing brownie research for many moons to come...and this is one project that I will happily continue!

these look fantastic to me! i was wondering if the chocolate chunks would make it too sweet and then i got to your thoughts on the sweetness level. do you think they would be good without the added chocolate chunks?

I am so interested in your brownie recipe search. These look wonderful. I also dislike overly sweet brownies, and have been trying to find the perfect recipe. There is a nice recipe in the cookbook "The Enchanted Broccoli Forest". If you like chcocolate chip cookies, Serena Bass has a good recipe in her book. If you want either recipe, e-mail me as I have both books.

This is my all time favorite brownie recipe. Everyone I share them with are totally enthralled! I, personally, don't think they are too sweet but, then again, I don't think I taste sweet like a normal person. lol

Wow, these brownies are delectable! And I'm so glad you tested this recipe for me!!! More and more I realize that what I want in a brownie is deep and dark and rich rather than sweet per se. I loved the Baked brownies so much! I also made Sweet Melissa's brownies but it was in Lent and they went straight into the freezer. I'm planning to do a from-the-freezer taste-off between them and the Baked brownies. I might add in a third recipe - will have look at my brownie recipe bookmarks to see which one...

Mmmmmm! I'm seriously considering making brownies for breakfast now :) These look delicious!I myself am a fudgey brownie person- I have yet to try the Baked brownie, the Supernatural, and this particular recipe... I always just use the recipe on the back of the Fry's cocoa container- best brownie ever (in my humble opinion). Would be happy to share the recipe with you.

My search for the perfect brownies stopped with this recipe. I *love* these! They're also fantastic with a few Andes mint chips thrown in! ;-) Yours look to die for - maybe I should go make these again!

Your photos are really phenomenal! I tried this recipe recently too and thought they were delicious. I didn't get a good photo so they never made it to my blog which gives me a good excuse to make them again :)

If you are still in the mood to look at new brownie recipes, my favorite is still Alice Medrich's "Walnut Squares" from her book, Cocolat.

Technically, I suppose it's a torte, but it bakes up like a brownie. And since it uses so little flour -- and since we have to be wheat-free in our house -- it's easy to substitute non-wheat-based flours (rice and sorghum have worked well for me), and still get great results.

This recipe has been posted online in an interview with Alice Medrich here:

I loved this post...I cant' wait to see what brownie recipe you try next...I visited King Arthur flour in Vermont last fall...not to be disrespectful to any pious people out there but it was the culinary equivalent of visiting a great cathedral :).

About Me

By day, I'm a corporate serf navigating the business jungle, but have sweet dreams of opening my own pastry shop. As I work on making my dream a reality, this blog provides me an outlet to share my passion for creating all things sweet (and some savory)!